Can Ambient Scent Enhance the Nightlife Experience?

Chemosensory Perception (Impact Factor: 1.3). 06/2011; 4(1-2):55-64. DOI: 10.1007/s12078-011-9088-2
Source: PubMed


Ever since smoking was prohibited in restaurants, bars, and clubs, undesirable smells that were previously masked by cigarette smoke became noticeable. This opens up opportunities to improve the dance club environment by introducing pleasant ambient scents that mask the unwanted odors and to allow competing clubs to differentiate themselves. A field study was conducted at three dance clubs using a 3 × 3 Latin square design with pre- and post-measurements of no-scent control conditions. The three scents tested were orange, seawater, and peppermint. These scents were shown to enhance dancing activity and to improve the evaluation of the evening, the evaluation of the music, and the mood of the visitors over no added scent. However, no significant differences were found between the three scents.

Download full-text


Available from: Katrin Talke, Oct 09, 2015
1 Follower
51 Reads
  • Source
    • "It has also been demonstrated that certain scents can enhance the overall sensory experience. Schifferstein et al. (2011), for example, introduced three different pleasant scents—orange, seawater and peppermint— into three different night clubs to learn how ambient scent might affect the nightclubbing experience. They found that these improved the evaluation of the experience as whole, the evaluation of music, the experience of dancing and the overall mood. "
    [Show abstract] [Hide abstract]
    ABSTRACT: Pleasure has long been implicated as an important aspect of happiness. Unfortunately, the study of pleasure in the science of happiness has largely been relegated to positive affective states. While pleasure and affect are difficult to disentangle there is, we argue, utility in examining pleasure on its own merits rather than using proxy measures such as those of positive affect. Relatively little research exists directly connecting sensual pleasures and similar pleasurable experiences with happiness. In this research, we used a large international sample (N = 229,728) to explore individual and cross-national differences in pleasure. In particular, we examined the dominant pleasure profiles of nations as well as the relations of personality, gender and age to pleasure variables. These pleasure profiles were drawn from an examination of distinct pleasure leanings including those associated with taste, touch, smell, sight, hearing, achievement, relaxation, social connection and thrills. Our findings reveal significant relationships between personality, gender, age and culture—respectively—with pleasure. The specific relationships are discussed in detail.
    Journal of Happiness Studies 04/2014; 16(2). DOI:10.1007/s10902-014-9511-x · 1.88 Impact Factor
  • Source
    • "The observation that speed for the RVIP task was also improved may indicate that 1,8-cineole has a general psychomotor effect that is independent of cognitive resources, or even an effect on the peripheral cholinergic system that controls movement in a manner similar to that of other cholinergic drugs [Salamone et al. 1986]. This suggestion of a general psychomotor effect links interestingly to findings reported by Schifferstein and colleagues [Schifferstein et al. 2011] who reported enhanced dancing activity for all odorants tested compared with controls, irrespective of purported properties. It may be parsimonious to suggest that the perception of smells produces a global psychomotor enhancement, but the evidence does suggest somewhat greater specificity. "
    [Show abstract] [Hide abstract]
    ABSTRACT: The mode of influence of the aromas of plant essential oils on human behaviour is largely unclear. This study was designed to assess the potential pharmacological relationships between absorbed 1,8-cineole following exposure to rosemary aroma, cognitive performance and mood. Twenty healthy volunteers performed serial subtraction and visual information processing tasks in a cubicle diffused with the aroma of rosemary. Mood assessments were made pre and post testing, and venous blood was sampled at the end of the session. Pearson correlations were carried out between serum levels of 1,8-cineole, cognitive performance measures and change in mood scores. Here we show for the first time that performance on cognitive tasks is significantly related to concentration of absorbed 1,8-cineole following exposure to rosemary aroma, with improved performance at higher concentrations. Furthermore, these effects were found for speed and accuracy outcomes, indicating that the relationship is not describing a speed-accuracy trade off. The relationships between 1,8-cineole levels and mood were less pronounced, but did reveal a significant negative correlation between change in contentment and plasma 1,8-cineole levels. These findings suggest that compounds absorbed from rosemary aroma affect cognition and subjective state independently through different neurochemical pathways.
    Therapeutic Advances in Psychopharmacology 06/2012; 2(3):103-13. DOI:10.1177/2045125312436573 · 1.53 Impact Factor
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Background Flavor perception depends not only on the multisensory integration of the sensory inputs associated with the food or drink itself, but also on the multisensory attributes (or atmosphere) of the environment in which the food/drink is tasted. We report two experiments designed to investigate whether multisensory atmospheric cues could be used to influence the perception of a glass of whisky (that is, a complex but familiar product). The pre-test (experiment 1) was conducted in the laboratory and involved a sample of 18 participants (12 females, 5 males, and 1 who did not specify gender), while the main study (experiment 2) was conducted at a large purpose-designed whisky-tasting event held in London, and enrolled a sample of 441 participants (165 female, 250 male, and 26 who failed to specify their gender). In the main experiment, participants were exposed to three different multisensory atmospheres/rooms, and rated various attributes of the whisky (specifically the nose, the taste/flavor, and the aftertaste) in each room. Results Analysis of the data showed that each multisensory atmosphere/room exerted a significant effect on participants’ ratings of the attributes that the atmosphere/room had been designed to emphasize (namely grassiness, sweetness, and woodiness). Specifically, the whisky was rated as being significantly grassier in the Nose (‘grassy’) room, as being significantly sweeter in the Taste (‘sweet’) room, and as having a significantly woodier aftertaste in the Finish (‘woody’) room. Overall, the participants preferred the whisky when they tasted it in the Finish room. Conclusions Taken together, these results further our understanding of the significant influence that a multisensory atmosphere can have on people’s experience and/or enjoyment of a drink (in this case, a glass of whisky). The implications of these results for the future design of multisensory experiences are discussed.
    10/2013; 2(1). DOI:10.1186/2044-7248-2-23
Show more